Beef-wrapped appetizers
½ pound thinly sliced beef sirloin
½ pound asparagus spears, trimmed
4 tablespoons shoyu (soy sauce)
4 tablespoons sugar
1 tablespoon grated ginger
½ teaspoon minced garlic
2 teaspoons sesame oil
½ pound baby bok choy, rinsed and dried (or substitute Swiss chard)
Sea salt, to taste
Additional Toppings:
1½ small tomatoes, sliced into eighths
3 sheets nori, quartered (2 squares per serving)
Roasted sesame seeds, for garnish
Cut the raw beef slices in half and roll each asparagus spear in ½ slice of beef, pressing the meat around asparagus so it's tightly rolled and stays secure. In a small bowl, combine the shoyu, sugar, ginger, and garlic. Whisk to combine.
Heat 1 teaspoon sesame oil in a large skillet over medium-high heat. Add the rolled beef and asparagus and cook for about 5 minutes, turning throughout until all sides are lightly browned. Pour the sauce mixture over the beef and asparagus and turn to coat. Remove and set onto a plate, then pour the remaining sauce over the top. When cool, slice each spear in half diagonally.
In the same skillet used to brown the beef and asparagus, heat 1 teaspoon of sesame oil over high heat. Add bok choy and quickly cook on both sides until tender, about 2 minutes. Remove and season with a sprinkle of sea salt.
To put complete dish together: Boil a pot of water for noodles. In a separate saucepan, bring 2¼ cups miso base and 12 cups broth to a boil, then lower heat and let simmer until ready to serve. Note: It's 3 tablespoons of base to every 1 cup chicken or vegetable broth. Use about 2 cups soup per serving. Right before serving, crank it back up to a boil.
Boil the noodles - if fresh, boil for about 1 minute; if packaged, boil for about 2 minutes. Drain well and separate into serving bowls. Pour 2 cups soup over each bowl of noodles. Top each bowl with 4 halved slices of beef-wrapped asparagus, a small bunch of bok choy, 2 tomato slices, a pile of fried string potatoes, and a marinated half-cooked egg (toppings optional). Tuck 2 squares of nori into soup, sprinkle roasted sesame seeds for garnish.
Serves 6